Beef, asparagus and carrot stir-fry

This stir-fry is delicious served over basmati rice or Chinese wheat-flour noodles. Either will cook in the time needed for making the stir-fry.

2 tablespoons canola oil, divided

16 ounces fresh asparagus, cut into 1-inch pieces

2 carrots, cut into 1/8-inch slices (or thinly sliced)

1 small onion, thinly sliced

2 tablespoons finely chopped fresh gingerroot

2 teaspoons finely chopped garlic

16 ounces boneless top sirloin steak, cut into 1/8-inch slices

½ cup dry sherry

¼ cup soy sauce

¼ teaspoon crushed red pepper flakes

2 teaspoons cornstarch

½ cup beef broth

1 teaspoon toasted sesame oil

Coarsely chopped raw cashews for garnish

Heat 1 tablespoon of the oil over high heat in a large skillet or wok. Add the asparagus, carrots, onion, gingerroot and garlic. Cook, stirring frequently, for 5 minutes or until the vegetables are tender-crisp. Transfer the vegetables to a bowl.

Heat the remaining 1 tablespoon oil in the same skillet over high heat. Add the beef strips. Cook, stirring frequently, for 3 minutes or until the beef is thoroughly cooked.

Meanwhile, combine the dry sherry, soy sauce, red pepper flakes and cornstarch in a small bowl; whisk until the cornstarch is thoroughly blended. Stir in the beef broth and sesame oil.

Add the sherry mixture and vegetables to the beef in the skillet. Cook over medium-high heat about 1 minute, stirring constantly, until the sauce thickens. Continue to cook 1 minute until the sauce is glossy and the meat and vegetables are heated through.